Pollo al Barbecue: Beer Can Chicken - BBQ 🔥

Hi guys and welcome back to the channel! Today at BBQ Joint, we're making barbecue chicken. Chicken is often overlooked because it's lean, flavorless, and tends to become stringy and dry. However, if you use the right cooking and seasoning techniques, you can achieve very flavorful chicken, rich in flavor but also moist and juicy. The chicken we're preparing today weighs about a couple of kilos and was brined for 8-10 hours in 3 liters of water, 90 grams of salt, thyme, bay leaves, rosemary, and pepper. After brining, the chicken was carefully dried with paper towels, and fine salt was sprinkled on the skin to promote a super crispy skin during cooking. The salt was sprinkled on the skin about a couple of hours before cooking. After completing these two steps, we focus on making the rub. The idea is to create a flavorful, savory, moist, and slightly spicy chicken. A deliberately salt-free rub composed of: 10 g paprika 7 g black pepper 7 g turmeric 5 g mustard powder 5 g cayenne pepper Sprinkle the spice mix all over the chicken: inside and out. To cook, we'll use the beer can chicken support, fill it with beer and fresh herbs, and insert it into the chicken's ventral cavity. This way, the chicken will cook upright, and the cooking fat will drip all over the chicken, simulating a small amount of the rotisserie technique and promoting the formation of a crispy skin. The chicken is cooked in a kettle at a roasting temperature ranging from 150 to 180 degrees Celsius. The beer during cooking is supposed to flavor and tenderize the chicken, but this is actually a false myth as it doesn't significantly improve the preparation. After about an hour and a half, the chicken is ready. The breast measures about 75 degrees, while the thighs are at 85 degrees internally. During cooking, every 15-20 minutes, we brush the skin with the fat collected from the rack. To accompany the chicken, we prepare a sauce: a white BBQ sauce made with mayo and yogurt. 60 g plain whole-fat yogurt 50 g mayonnaise 10 g horseradish 10 ml apple cider vinegar 7 g mustard 7 g brown sugar 5 g shiracha Pepper to taste Dada Brewery:   / birrificiodada2010   #BBQJoint #PolloAlBbq #BeerCanChicken IF YOU LIKED THE VIDEO: 👍🏼 LIKE ✅ SUBSCRIBE TO THE CHANNEL 💬 LEAVE A COMMENT 🔔 TURN THE BELL ON BBQ EQUIPMENT 🔥 Ascona 570G: https://amzn.to/2EFpmlh Weber Chimney: https://amzn.to/3jdrEHd Instant Thermometer: https://amzn.to/3i9pozA Injection Syringe: https://amzn.to/2GfOHmg Petromax Cast Iron Skillet: https://amzn.to/2MgiVJe VIDEO EQUIPMENT 🎥 Nikon D3500: https://amzn.to/337qN59 35mm f/1.4 lens: https://amzn.to/3ja5sOf Tripod: https://amzn.to/3kNcB7s